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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

1 Spring chicken
1 c Soy sauce
Water to cover

INSTRUCTIONS

Wipe chicken with a damp cloth. Place in a heavy pan with soy sauce
and cold water. Bring to a boil over medium heat; then simmer,
covered, until done (30 to 40 minutes). Turn once or twice for even
coloring. Let chicken cool slightly. With a cleaver, chop, bones and
all, in 2-inch sections; or carve Western-style. Serve hot with its
sauce; or serve cold, reserving sauce for later use as a "master
sauce" (see recipe).  NOTE: Simmer a 4- to 5-Pound bird about an hour.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2124.8mg
Potassium: 114.8mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 1.1g
Protein: 3.3g


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